You posted this suggestion about my ''big'' 65 ml gaiwan. I've been using my ''little'' 40 ml green gaiwan to make Yancha and this technique works really well for that purpose. When I tried this with green tea the leaves floated over the edge but the Yancha is heavy and stays put in the gaiwan.

GreenwoodStudio wrote:I'm glad it arrived and is being put to work I've been using a couple of these myself. I'll offer one tip that I'm finding helpful. When filling the cup, over-fill, like to the rim. When you place the lid on water will spill over into the saucer, using the lid slightly tip the cup so that the water above the rim spills into the saucer even more, until your water level is slightly above the rim so it seals. Brew and then just use the 3 point method with the lid and cup the pour off the brew. I don't mean to tell you what to do, but personally I'm finding I'm getting a better cuppa with this method. I think because of the size of these, using the saucer like a tea boat to retain temp. is important. I just had a yummy gyokuru session in this way by both preheating the ware and using the above method to keep temp. Thanks and enjoy!

debunix, you have the most wonderful wares collection - I perk every time you post a new pic. Great eye for combinations, too; you're an inspiration. Back, green monster!Shawn, you have some lovely pieces in there. I used to live not too very far from you, in Dryden (and worked in Homer). Miss those hills and woods! And not the snow so much...